Suet Pudding

• 3 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup finely chopped kidney suet (membranes removed)
• 1 cup molasses
• 1 cup milk
• 1 1/2 cups seeded muscat raisins, floured

1. Sift together into a bowl the flour, baking soda, salt, cinnamon, clove, ginger and nutmeg.
2. Add the suet, molasses, milk and raisins and mix thoroughly.
3. Pack the mixture into a buttered pudding mold or suitable bowl and steam for 3 hours.
4. (A steamer can be made of any deep, coverable pot: simply put some mason jar screw bands in the bottom, stand the mold on them and add water until it comes halfway up the mold.
5. Cover and steam.)
6. Serve with hard sauce.

flour, baking soda, salt, ground cinnamon, ground cloves, ground ginger, ground nutmeg, kidney suet, molasses, milk, raisins

Taken from cooking.nytimes.com/recipes/695 (may not work)